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Japanese Chiffon Cake

 
One serving costs about $0.7

$0.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian dessert Asian,Japanese
spoonacular Score:1%

Spoonacular Score: 1%

 

The recipe Japanese Chiffon Cake can be made in roughly 45 minutes. This recipe serves 8. One serving contains 357 calories, 5g of protein, and 29g of fat. For 70 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert. This recipe is liked by 1 foodies and cooks. Head to the store and pick up butter, caster sugar, block cream cheese, and a few other things to make it today. This recipe is typical of Japanese cuisine. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 22%, this dish is not so amazing. Try Asian Honey Chiffon Cake (Japanese, Taiwanese), Hot Cocoa Chiffon Cake {The Cake Slice Bakers}, and Hot Cocoa Chiffon Cake {The Cake Slice Bakers} for similar recipes.

Cream Sherry, Alcoholic Drink, and Ingredient are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2.47 oz
2.47 oz butter
butter
3 Tbsps
3 Tbsps cornflour
cornflour
0.75 cup
0.75 cup liquid cream
liquid cream
8.82 oz
8.82 oz block cream cheese
block cream cheese
5 large
5 large eggs
eggs
4.5 Tbsps
4.5 Tbsps plain flour
plain flour
0.5 cup
0.5 cup caster sugar
caster sugar
2.47 oz butter
2.47 oz
butter
3 Tbsps cornflour
3 Tbsps
cornflour
0.75 cup liquid cream
0.75 cup
liquid cream
8.82 oz block cream cheese
8.82 oz
block cream cheese
5 large eggs
5 large
eggs
4.5 Tbsps plain flour
4.5 Tbsps
plain flour
0.5 cup caster sugar
0.5 cup
caster sugar

Equipment

springform pan
springform pan
aluminum foil
aluminum foil
baking paper
baking paper
roasting pan
roasting pan
oven
oven
stove
stove
whisk
whisk
bowl
bowl
pot
pot
springform pan
springform pan
aluminum foil
aluminum foil
baking paper
baking paper
roasting pan
roasting pan
oven
oven
stove
stove
whisk
whisk
bowl
bowl
pot
pot


Instructions

  1. Preheat oven to 180 deg Celsius.
  2. Line the bottom of a springform pan with baking paper and grease the whole pan well with butter or cooking oil.
  3. Get a pot of water boiling on the stove. Then turn the heat to low.
  4. Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.
  5. Gently melt the cream cheese, stirring constantly.
  6. Once the cream cheese is melted, add 3/4 cup of cream and 70g of butter. Mix well and then remove from the heat.
  7. Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture and whisk well, ensuring that there are no lumps.
  8. Let the mixture cool slightly and then add the egg yolks. Mix well.
  9. Whisk 5 eggs whites with 1/2 cup of sugar till the mixture is firm.
  10. Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
  11. Pour the mixture into the springform pan.
  12. Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.
  13. Pour cold water into the large roasting pan till the water reaches halfway of the cheesecake pan.
  14. Place in the preheated oven for 10-15 mins or till the top of the cake is brown.
  15. Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.
  16. When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.
  17. Best served chilled. In fact, I say MUST chill. But somehow my husband likes it freshly cooled after being baked. Try it both ways!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.70
Ingredient
70 grams butter
3 tablespoons cornflour
¾ cups liquid cream
250 grams block cream cheese
5 larges eggs
4.5 tablespoons plain flour
½ cups caster sugar
Price
$0.60
$0.10
$0.97
$2.59
$1.13
$0.04
$0.14
$5.58

Nutritional Information

Quickview
357 Calories
4g Protein
28g Total Fat
21g Carbs
0% Health Score
Limit These
Calories
357k
18%

Fat
28g
44%

  Saturated Fat
16g
106%

Carbohydrates
21g
7%

  Sugar
14g
16%

Cholesterol
190mg
63%

Sodium
165mg
7%

Get Enough Of These
Protein
4g
10%

Vitamin A
1119IU
22%

Selenium
10µg
16%

Vitamin B2
0.2mg
12%

Phosphorus
94mg
9%

Folate
27µg
7%

Vitamin E
0.95mg
6%

Vitamin D
0.93µg
6%

Calcium
61mg
6%

Vitamin B5
0.58mg
6%

Vitamin B12
0.33µg
5%

Vitamin B1
0.06mg
4%

Zinc
0.49mg
3%

Vitamin B6
0.06mg
3%

Iron
0.56mg
3%

Potassium
80mg
2%

Manganese
0.04mg
2%

Vitamin K
2µg
2%

Magnesium
6mg
2%

Vitamin B3
0.3mg
1%

Copper
0.02mg
1%

covered percent of daily need

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